Method

Step 1

Sift flour and baking powder into a large bowl. Add salt and sugar. Stir to combine. Make a well in the centre. Whisk eggs, milk and butter together in a jug. Add milk mixture to well. Whisk until just combined.

Step 2

Heat a large non-stick frying pan over medium heat. Brush pan with extra melted butter. Using 1/4 cup mixture per pancake, cook 3 pancakes at a time, for 2 to 3 minutes or until bubbles appear on surface. Turn. Cook for a further 2 minutes or until cooked through. Transfer to a plate. Cover loosely with foil to keep warm. Repeat with remaining mixture, brushing pan with butter between batches. Spread pancakes with hazelnut spread. Serve with sliced banana.

Nutrition

3325 kj

Energy

37.8g

Fat Total

20.6g

Saturated Fat

4.3g

Fibre

18.5g

Protein

175mg

Cholesterol

691mg

Sodium

94.3g

Carbs (total)

All nutrition values are per serve

Author: Donna Boyle

Image credit: Andrew Young

Publication: Super Food Ideas

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